Zucchini Carpaccio

1. Cut the zucchini lengthwise with a mandolin very thin.

2. Place the zucchini in a bowl with the sliced leeks; season with salt and pepper.

3. Drizzle over the olive oil and lemon juice.

4. Mix gently.

5. At this point you can refrigerate the dish to let the flavors blend.

6. When ready to serve, place on serving dish and top with shaved slices of parmesan.

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Nutrient	Quantity
Total fats	1.3963 g
Protein	9.9995 g
Carbohydrates	22.4219 g
Energy	136.6258 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1276 g
Water	110.0858 g
Aspartic acid	0.1996 g
Calcium, Ca	218.6818 mg
Lutein + zeaxanthin	1693.9401 g
Fiber, total dietary	1.9262 g
Carotene, beta	893.1981 g
Niacin	0.5666 mg
Vitamin A, RAE	87.4088 g
Arginine	0.0951 g
Riboflavin	0.0472 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0016 g
Fatty acids, total saturated 20:1	0.0152 g
Glutamic acid	0.2671 g
Sodium, Na	248.6413 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0232 g
Total lipid (fat)	1.3963 g
Manganese, Mn	0.4913 mg
Fructose	0.1681 g
Proline	0.0794 g
Fatty acids, total saturated 16:0	0.3126 g
Fatty acids, total saturated 8:0	0.0113 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.0656 g
Choline, total	12.3289 mg
Sugars, total	4.1562 g
Serine	0.1069 g
Fatty acids, total saturated 10:0	0.0283 g
Fatty acids, total saturated 18:0	0.1261 g
Vitamin B-6	0.266 mg
Selenium, Se	9.6382 g
Ash	2.484 g
Fatty acids, total saturated 18:1 undifferentiated	0.2627 g
Pantothenic acid	0.2273 mg
Phenylalanine	0.0707 g
Copper, Cu	0.1364 mg
Betaine	0.0128 mg
Thiamin	0.0765 mg
Retinol	7.8 g
Methionine	0.0247 g
Iron, Fe	3.069 mg
Carbohydrate, by difference	22.4219 g
Phosphorus, P	193.0571 mg
Folate, total	69.4344 g
Tocopherol, gamma	0.0094 mg
Fatty acids, total saturated 4:0	0.0324 g
Lycopene	0.0288 g
Alanine	0.098 g
Cholesterol	4 mg
Valine	0.0777 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	0.0989 g
Glycine	0.0847 g
Carotene, alpha	0.0172 g
Glucose (dextrose)	0.1513 g
Fatty acids, total saturated 14:0	0.1007 g
Zinc, Zn	0.8987 mg
Isoleucine	0.0684 g
Fatty acids, total saturated 12:0	0.029 g
Fatty acids, total polyunsaturated	0.2267 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	0.1219 g
Tocotrienol, alpha	0.0012 mg
Vitamin A, IU	1623.3313 IU
Folate, DFE	69.4344 g
Tryptophan	0.0161 g
Vitamin C, total ascorbic acid	24.0838 mg
Phytosterols	0.1322 mg
Galactose	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0015 g
Fatty acids, total saturated 6:0	0.0192 g
Tyrosine	0.0533 g
Vitamin B-12	0.22 g
Vitamin K (phylloquinone)	42.1453 g
Fatty acids, total saturated	0.684 g
Histidine	0.0355 g
Fatty acids, total monounsaturated	0.3016 g
Threonine	0.071 g
Folate, food	69.4344 g
Cryptoxanthin, beta	0.6459 g
Vitamin E (alpha-tocopherol)	0.8512 mg
Magnesium, Mg	41.3408 mg
Lysine	0.103 g
Potassium, K	398.7979 mg
Cystine	0.0289 g
Fluoride, F	0.0492 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 pinch	0	0	0
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Extra virgin olive oil	1 tablespoon	0	0	0
Parmesan cheese	0.25	74	8	1
Zucchini	2	4.62	0.6842	0.088
black pepper	1 pinch	0.3608	0.0919	0.0047
leek	1	54.29	12.5935	0.267